Succulent Grilled Swordfish with Zesty Cucumber Drizzle

Step 1

Prepare the outdoor grill by preheating it to medium-high heat and lightly oiling the grate for a sizzling start.

Step 2

In a small bowl, mix together the refreshing cucumber, creamy sour cream, zesty lemon juice, and fragrant lemon zest until they dance harmoniously together. Add a pinch of salt to taste and let the flavors mingle in the fridge until you're ready to dazzle your taste buds.

Step 3

In a skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until they become soft and translucent, releasing a tantalizing aroma that fills the kitchen, which takes about 5 minutes. Add in the chili sauce, vinegar, and Worcestershire sauce, letting them simmer and meld their flavors together for a delightful 5 minutes. Sprinkle with a dash of black pepper, and then take it off the heat, ready to elevate your dish.

Step 4

Liberally brush the swordfish steaks with 2 teaspoons of olive oil on all sides. Place them on the preheated grill and let them cook until the fish loses its translucency in the center and can be effortlessly flaked with a fork, around 3 minutes per side. While grilling, generously baste the swordfish with the aromatic chili sauce to infuse it with even more flavor.

Step 5

When the swordfish is perfectly grilled, present it with a flourish, garnished with lemon slices and accompanied by the cool cucumber sauce on the side for a meal that's sure to impress.